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Open Face Steak Sandwich with Balsamic Mushrooms & Onions
Prep Time
10 mins
Cook Time
18 mins
 
This knife and fork steak sandwich is so easy to pull together. It's perfect for weeknight dinners, but delicious enough for more special occasions. Just quickly pan sear the steak then serve over toasted garlic ciabatta and top with balsamic mushrooms and onions - perfection!
Course: Main Course
Keyword: ciabatta, mushrooms, onions, steak, steak sandwich
Servings: 4 servings
Ingredients
  • 8 slices garlic ciabatta, about 3/4-inch thick
  • 3 tablespoons olive oil, divided
  • 1 small sweet onion, thinly sliced
  • 1 8-ounce package sliced mushrooms
  • 1 pound skirt or sirloin steak, sliced into 3/4-inch thick slices
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh thyme
Instructions
  1. Brush both sides of ciabatta slices lightly with 1 tablespoon olive oil. Lightly toast slices in oven or toaster oven until golden.
  2. Heat remaining 2 tablespoons olive oil in large nonstick skillet over medium heat. Add onion and season with salt and cook stirring occasionally, until onion is softened, about 4 minutes. Add mushrooms and cook until softened, about 3 minutes. Increase heat to medium high, add balsamic vinegar and cook, stirring frequently, until most of the liquid is absorbed, about 3 minutes. Stir in thyme. Remove from skillet and keep warm.
  3. Heat same skillet over medium-high heat. Cook steak in 2 batches, stirring frequently, until browned outside and desired doneness inside.
  4. To serve, arrange steak over toasted ciabatta and top with mushroom mixture. Garnish with additional thyme if desired.
Recipe Notes

Tip: If you can't find garlic ciabatta, any ciabatta or crusty bread will do. Just brush the slices with a little olive oil and and rub with cut garlic or sprinkle with garlic powder.